Preheat the oven to 400 degrees Fahrenheit.
Rinse and scrub the potatoes.
In a bowl, combine 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper. Mix until thoroughly incorporated.
Coat the potatoes in olive oil, on all sides. Sprinkle half of the garlic salt mixture onto the potatoes, covering all sides. Save the other half for the ground beef.
Line the potatoes up on a sheet pan and bake for 45 minutes.
While the potatoes are baking, prepare the cheeseburger dip. The first step is to combine 1 tbsp mayo, 2 tbsp Worcestershire, 1 tbsp ketchup and 1 tbsp yellow mustard in a bowl. Mix until thoroughly combined.
Pour the condiment mixture onto the ground beef. Add the rest of the garlic salt mixture. Mix the mixtures into the ground beef until the ingredients are thoroughly blended into the meat.
Over medium high heat, season a skillet with olive oil.
Once the oil is shimmering, add the diced white onion and sauté for 5 minutes, until the onion begins to soften.
Add the minced garlic and sauté another 2-3 minutes until fragrant.
Add the ground beef and break it up with a spatula, while it cooks. Season with another sprinkle of salt and garlic pepper, to taste and continue cooking the mixture until the ground beef is gray and thoroughly cooked.
Turn the heat to medium low and add 3 oz. of cream cheese and 3 cups of cheddar cheese. Mix until thoroughly combined and cheesy. Turn the heat off and cover the pan with a lid, so the mixture stays warm.
Mix finely chopped pickles into the cheeseburger to your liking.
When the potatoes are done, remove them from the heat and let them sit until they are warm to touch.
Slice the potatoes lengthwise and scoop out as much flesh as you can. We want these to be potato skins and have as little "mashed potato" in there as possible. The thinner the better.
Fill the bottom of the potato with cheddar cheese (I used about 1/2 cup total.)
Next, generously scoop the cheeseburger mixture on top of the cheese.
Sprinkle the rest of the cheddar cheese on top. Rub a little more olive oil on the outside of the potato skin (do not coat the dip mixture, just the potato.) Bake the potato skins for another 15 minutes if you are serving immediately. If you are pre-making these, cover them and put them in the fridge. Bake for 15 minutes right before serving, then follow the next step.
Top with some ketchup (mayo and mustard are also welcome) and a generous sprinkle of scallions. Serve immediately.
